A Culinary Journey To The Eastern Himalayas At Pullman New Delhi Aerocity
Embark on a 10-day culinary journey at Honk, Pullman New Delhi, where Eastern Himalayan flavours, heirloom recipes, and mountain nostalgia come alive through two trailblazing chefs and soulful dishes.
Honk at Pullman New Delhi Aerocity, in collaboration with Gormei, is presenting a 10-day culinary celebration of Eastern Himalayan cuisine, running from June 20 to 29, 2025.
The menu is crafted by two pioneering chefs: Chef Ishita Rai Deewan, a culinary force from Kalimpong and founder of the region’s first authentic Nepali restaurant, and Chef Katherine Lim, India’s only globally recognised Hakka Chinese chef, acclaimed for preserving and modernising migrant Hakka cuisine. Together, they present a culinary celebration of heritage, nostalgia, and mountain flavours for the diners.
What’s On The Menu?
Drawing from the kitchens of Kalimpong, Sikkim, Nepal, Bhutan, and parts of China, the chefs combine heirloom recipes, indigenous ingredients, and bold and rich mountain flavours to create a soulful culinary experience. The dishes feature classic fermentation techniques, wild herbs, and hyperlocal produce.
From the Chinese 8 treasure soup with anti-cancer properties to the decadent fambi halwa, the Mountain Table’s menu offers a thoughtful selection of guilt-free and flavourful delicacies.
For Vegetarians, he Mezze Platter is a standout. This vegetarian platter feels like Kalimgpong on a plate. While the chives pakoras infuse the bold and earthy flavours of the herb (a perennial herb from the onion family) into a classic snack, the bamboo shoot dalle achaar brings a zesty punch. Balancing the tangy flavours, sadeko wai wai enhances the platter with its crispy, savoury, and fresh texture. Mixed with onions, tomatoes and spring onions for a perfect burst of flavour in every bite.
If you are a taco fan, munch on the Kalimpong pahaadi taco while you wait for the feast. It is made with buckwheat pancakes wrapped in mustard greens and gundruk salad, a flavourful twist on the regular ones. Don’t forget to try tingmo, the soft, fluffy, steamed buns that will surely become your new favourite.
End your meal on a high note with the sweet delights that were my favourites. The Kalimpong fambi halwa looks like a floral painting on a blank canvas. The dessert is set in a glass with vanilla ice cream as the base and a rose-coloured jelly made from mung bean starch on top. A fusion of hot jelly and icy cream, this is a playful contrast of textures and temperature. For mango lovers, the mango sago pudding is a delight; made with vanilla ice cream, topped with fresh pieces of mango and litchi, it fills you with a refreshing burst of sweetness.